With whole grain sprouted spelt and ground roasted almonds, these cookies are both wholesome and fun! You can get as creative as you want with the designs. To make the Jack O’ Lanterns we took a large metal cookie cutter and re-bent it into a pumpkin shape. We cut the mummy shapes freehand. The addition of whole grain spelt flour makes this dough delicate. Help it stay together and get clean lines by keeping it cold.

Directions

Spread the almonds on a baking sheet and toast on the middle rack until lightly browned (8-10 minutes). Allow the almonds to cool completely before grinding.

Place the almonds in a food processor along with ¼ cup of sugar and process until finely ground.

Sift together the flour, salt and spices.

In a stand mixer fitted with the whisk, or in a bowl with a hand blender, beat the butter until soft and light. Add ½ cup sugar and continue beating until light and fluffy, scraping down the sides as necessary.

Beat in the egg, and then the vanilla extract.

On slow speed, gradually add the flour mixture until the flour is completely incorporated.

Divide the dough into four pieces, wrap with plastic and refrigerate for at least one hour.

Rolling out the dough and cutting the shapes:

Roll one piece of chilled dough between two pieces of parchment to ½ cm thickness. Work quickly to avoid warming the dough too much. If the dough becomes too soft after rolling, place it in the freezer for 5 minutes before cutting.

Peel back each sheet of parchment to loosen the dough. An offset spatula run carefully between the dough and the parchment is also a good way to loosen the dough.

To make the Jack O'Lanterns:

Cut 2 pieces out for each cookie, leaving one blank and cutting a Jack O’ Lantern pattern into the other using a sharp knife. Try using the back of the handle of a spoon or fork to make indents for the lines on the pumpkin before cutting the eyes, mouth and nose. Again, if the dough becomes too soft to work with, place it in the freezer for a few minutes to firm up. Place the cut-out shapes on a parchment-lined cookie sheet and chill in the freezer for 5 minutes before baking.

Bake in a 350˚F oven until just browning at the edges, 12-15 minutes. Cool in the pan for 2-3 minutes and then transfer to a cooling rack.

Prepare the filling by combining the ingredients in a small pan over medium low heat until bubbling.

Allow the filling and cookies to cool to room temperature. Spread the filling on the bottom cookie, leaving about ½ cm around the edge with no filling. Place the top cookie on top and gently press and twist to set it in the filling.

To make the mummies:

Prepare the chocolate filling by melting the chips, cream, vanilla and butter in the microwave 5 seconds at a time until combined and just melted enough to spread.

Cut out the base of the mummies with a sharp knife and place on a parchment-lined cookie sheet. Spread a layer of chocolate on top of the base and then cover in thin strips of dough to make a mummy. Make sure to leave a space on the face for the eyes. Trim the strips to be even with the base. Chill for 5 minutes in the freezer before baking.

Bake in a 350˚F oven until just browning at the edges, 15-18 minutes. Cool in the pan for 2-3 minutes and then transfer to a cooling rack.

Place the eyes on the mummy cookies while the cookies are still hot so they stick to the chocolate.

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